How to make
Cut off the ends of the sausages. Make an X pattern cut on both ends of the sausages with a depth of about 1/2″ (1.5 cm) and parboil them in a pan with about a cup of water.
Cut the cabbage into thin strips and parboil them in a saucepan with the vinegar, ginger and salt. Peel the potatoes and grate them coarsely on a grater. Rinse in a colander with cold water to remove the starch.
Fry the potatoes in an oil bath. Mix the mustard, chili sauce and honey in a bowl. Stir well.
